Kedgeree (Smoked Salmon with Rice, Onion, and Egg)
Main Dishes • European
Description
Ingredients
- Cilantro ½ bunch
- Smoked haddock fillet 20 oz
- Basmati rice 5 oz
- Chicken Broth 15 fl oz
- Butter 1 tablespoon
- Chicken Egg 1 piece
- Onion 1 head
- Rice ½ cup
- Brown Sugar ½ cup
- Cardamom ½ teaspoon
- Turmeric ½ teaspoon
- Black tea 0 fl oz
- Ground Cinnamon ½ teaspoon
- Vinegar essence 1 tablespoon
- Fresh Mint ½ bunch
- Ocean salt to taste
Step-by-Step Guide
Step 1
Slice the onion into half rings. Heat butter and olive oil in a pan and sauté the onion until translucent.
Step 2
Crush the cardamom, turmeric, and cinnamon in a mortar and add to the onion. Stir in the basmati rice, mix, then pour in the broth after a minute and cook. Add salt if needed at the end.
Step 3
Line the bottom of a wok with foil, pour in the rice, tea, and sugar. Place a rack or steaming mesh on top. Heat the wok, cover it, and warm the mixture for 5–8 minutes. Cut the salmon into small pieces, place on the rack, cover, and smoke for 5–7 minutes.
Step 4
Crack the egg into a cup. In boiling water, add vinegar and create a whirlpool with a whisk, then pour in the egg and gently stir the water with a spoon to poach the egg, then remove it with a slotted spoon.
Step 5
Place basmati rice in a deep plate, top with pieces of salmon and the poached egg, and sprinkle with mint and cilantro leaves.
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